Fall and winter mean lots of squash and pumpkin. My all-time favorite squash is the Kabocha Squash, commonly called Japanese Pumpkin. This squash has the most delicious flavor and texture of any squash I have eaten. A cross between a pumpkin and a butternut squash if I had to describe it. The skins are soft, so you can eat those too. I typically roast my squash and eat them with lots of coconut oil or ghee, but sometimes a girl’s just gotta have soup. This roasted kabocha squash soup is one of my favorite cool weather soups. Rich, creamy, and filling. A small serving is all you need to be satisfied. I typically will serve a small bowl of it with lunch or dinner (I have also been known to eat it for breakfast too!).
I developed this recipe to be dairy free, but if you can tolerate dairy, you can easily replace the coconut milk with sour cream or heavy cream. It would be heavenly! I even use the skins in this soup too. When I puree it, the skins just blend right in. Just scrub the outside of the squash with some hot water and a tiny bit of non-toxic soap or veggie cleaner and you’re good to go!
Roasted Kabocha Squash Soup Recipe
1 large sweet onion
1 kabocha squash (approx. 4-5 pounds)
1 1/2 quarts of chicken or turkey stock (homemade is best)
6-10 cloves of garlic
1 can coconut milk
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/4 tsp. ginger powder
1/4 tsp. cumin powder
1/4 tsp. turmeric (or more if you like turmeric like me!)
dash of white pepper
coconut oil (approx 1/3 cup melted)
Preheat the oven to 350°.
Wash the outside of your kobocha squash and then cut in half. Careful not to cut yourself! These squash can be a tad tricky to open.
Remove the seeds and remove the stems (both ends).
Slice, or chop the kobocha squash and spread on a sheet pan. Drizzle some melted coconut oil over the squash and place the pan in the oven for 30-45 minutes or until soft. The skin on the squash is very tender once cooked, so I cook it skin and all for the soup. You could remove the skin if you prefer.
While the squash is cooking, chop your onions and garlic. This soup will be pureed, so you can just roughly chop everything. Doesn’t need to be pretty! Set aside.
Once the squash is tender, remove from the oven and heat a little coconut oil in a soup pot over medium heat. Add the onions and garlic and sauté until lightly browned.
Add the squash, chicken stock, coconut milk, and spices, and stir. Cook over medium heat for about 10-15 minutes to give the spices time to disperse in the soup.
Remove from heat and use your immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can use a blender, but use caution with the hot liquid.
Serve the soup as is, or add some toasted pumpkin seeds, chopped parsley or cilantro, or, if you can tolerate dairy, sour cream or crème fraîche (learn how to make your own crème fraîche here) would be delicious!
This soup freezes really well, so I make a big pot and then freeze it in individual portions for a quick snack or side dish.
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